662 Madison AVE Memphis, TN 38103
Food Service Establishment Inspection | Routine
2: 1200-23-01-.02(2)(a)2. No knowledge of illness policy
6: Observed employee pick trash off the floor and proceed to make a sandwich corrective action educate
14: Cutting boards are in terrible shape please replace immediately
21: No date marking system in place for tcsfoodsCorrective action educate and papers provided
35: Sauces and squeeze bottles unlabeled
37: Uncovered food in freezers
38: No hair restraints present during inspection
39: Multiple wiping clothes stored on prep tables
41: In use spoons stored on dirty mittens
47: Walls has excessive food splatter
49: Major leak at three compartment sink bucket used to catch water please correct issue
52: Dumpster lid open must remain closed at all times
57: 1200-32-01-.03(1) Appropriate signage is needed
Saborcaribememphis@gmail.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
OUT
2 Management awareness, policy present
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
No
57 Compliance with TN Non-Smoker Protection Act
Observations
No
58 Tobacco products offered for sale
Compliant